Chicken Burgers with Sweet Potato Wedges

Ingredients

  • 2 x Free Range Chicken Breast Fillets

  • 4 Brioche Buns

  • Josh & Sue Tomato Relish

  • 1 x 200g Istra Shortcut Bacon

  • Organic Milk Co Melt and Bake Shredded Cheese

  • 350g sweet potato

  • 1 tomato

  • Cos Lettuce

  • 1 avocado

  • 2 tbsp Olive Oil*

  • Plain Flour for dusting*

  • Salt and Pepper*

    *Not included: Olive Oil, Flour, salt and pepper

    Goes well with: Onion, Cheese, Mustard, Choose your own adventure!

Method

  1. Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm-thick wedges, place in a bowl with 20ml (1 tablespoon) olive oil, salt and pepper, and toss to coat. Spread wedges out evenly on a large lined baking tray and cook for 20–25 minutes or until golden brown and tender.

  2. While wedges are cooking, slice both chicken breasts in half horizontally to yield 4 thinner pieces. Mix 1/3 cup flour with salt and pepper and dredge chicken.

  3. Heat remaining oil in a medium frypan over medium-high heat. Add chicken and cook first side for 3 minutes until golden and then flip. Sprinkle with cheese, and cook for a further 2-3 minutes or until cooked through and cheese melted. Remove chicken and keep warm.

  4. Cook bacon and set aside. Bring frypan back to medium-high heat, add the burger buns and cook for 1 minute or until toasted.

  5. Slice tomato into rounds, Rinse lettuce and separate leaves.

Assembly

Halve chicken pieces. Spread bun bases with avocado and top with lettuce, tomato, bacon and chicken. Spread tops with tomato relish and replace tops. Serve with sweet potato wedges.

Other, MealsEmma HackettServes 4, 45 mins